• Add butter to a large skillet and bring to medium heat.
• 30 grams unsalted butter
• Once the butter is melted, add the peeled and diced Granny Smith apples. Cook until just tender, about 5 minutes, stirring often.
• 250 grams Granny Smith apples, peeled & diced
• Stir in the brown sugar and 2 grams (1 teaspoon) of ground cinnamon. Continue to cook and stir until the sugar has melted, about 1-2 minutes. Remove from the heat and let cool.
• 15 grams light brown sugar,3 grams ground cinnamon, divided
• Cube the sourdough bread into bite-sized pieces, about 1-inch cubes, the place them in a large bowl and set to the side.
• For this recipe, you can use a fresh or slightly stale loaf of my Beginner's Sourdough Bread. Sometimes I will remove really tough pieces of the crust.
• 1/2 loaf of sourdough bread
• In a separate bowl whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, remaining 1 gram (1/2 teaspoon) of ground cinnamon and salt until combined.
• 200 grams large eggs,240 grams milk,60 grams heavy cream,65 grams maple syrup,4 grams vanilla extract,3 grams salt
• Grease a 2.5 QT baking dish with nonstick cooking spray.
• Place half of the bread into the prepared baking dish and top that layer with half of the cinnamon apple mixture and cubed cream cheese. Top that layer with the remaining bread cubes and cinnamon apples.
• 110 grams cream cheese, cubed into small pieces
• Next, pour the custard mixture over the into the prepared casserole dish. Allow the casserole to rest for 30 minutes.
• This allows the bread to soak up the custard prior to baking. and place it into the preheated oven.
• While the casserole rests, preheat the oven to 350 degrees F.
• After 30 minutes, place the casserole in the hot oven and bake for 50-55 minutes, or until the middle is cooked through with no more liquids and the top of the casserole is golden brown and slightly crisp.
• Serve immediately with powdered sugar and a drizzle of maple syrup on top!

Ingredients & Substitutions

• Custard – Whole milk, heavy cream, and large eggs are used to create the base of the custard.
• Maple Syrup – Love the extra fall sweetness it brings to the dish! I prefer pure maple syrup.
• Cinnamon – Divide the ground cinnamon between the custard and cooked apples.
• Apples – I suggest using Granny Smith Apples, I just love the tartness that it brings this dish, but you can swap it for other fresh apples like Red Lady or Gala Apples.
• Cream Cheese – If you’ve never tried cream cheese in French Toast Casserole, you are in for a treat! The tangy creaminess goes perfectly with the sweetness of the apple cinnamon French toast casserole.

Tips for Success

• Prepare this easy breakfast casserole the nightbefore, store it in the fridge and pop it in theoven the next morning for an easy and deliciousbreakfast.
• If the top of the Cinnamon Apple SourdoughFrench Toast is browning too much before it hasfinished baking, cover the top with aluminum foiland continue to bake.